不同直链淀粉含量大米对清香型白酒风味物质的影响
Effect of rice with different amylose content on flavor substances of light-flavor Baijiu
张国豪 1任飞 1陈虹 1杨国星 1孙利琼 1杨国涛 1王学春 1胡运高1
作者信息
- 1. 西南科技大学生命科学与工程学院,四川绵阳 621010
- 折叠
摘要
为探索不同直链淀粉含量大米对大米和高梁混合酿造清香型白酒风味物质的影响,该研究对不同直链淀粉含量稻米酿造清香型白酒进行感官评价,采用液液萃取-气相色谱-质谱(LLE-GC-MS)联用技术对其挥发性风味物质进行检测,并对挥发性风味物质与白酒感官品质进行Pearson相关性分析.结果表明,5个酒样中共检出81种挥发性风味物质,包括酯类38种、醇类13种、酸类8种、酚类2种、醛酮类7种、烷烃类6种、芳香烃类2种、呋喃类2种、硫化物2种和其他类1种.高直链大米和高粱混合酿造的清香型白酒可提高酯类相对含量(60.52％),其杂醇油降低比例(50.01％)高于低、中高直链淀粉含量大米;Pearson相关性分析表明,白酒香气类别与己酸乙酯、辛酸乙酯和乳酸乙酯等呈极显著正相关(P＜0.01),其香气、口感口味特征与乙酸乙酯、己酸乙酯呈极显著正相关(P＜0.01).
Abstract
In order to explore the effect of rice with different amylose content on flavor substances of light-flavor(Qingxiangxing)Baijiu produced with rice and sorghum,the sensory evaluation of light-flavor Baijiu brewed by rice with different amylose content was carried out.The flavor substances were detected by liquid-liquid extraction-gas chromatography-mass spectrometry(LLE-GC-MS),the Pearson correlation analysis was carried out on volatile flavor substances and sensory quality of Baijiu.The results showed that a total of 81 volatile flavor compounds were detected in the 5 Baijiu samples,including 38 esters,13 alcohols,8 acids,2 phenols,7 aldehydes and ketones,6 alkanes,2 aromatic hydrocarbons,2 furans,2 sulfides,and 1 other types.The light-flavor Baijiu brewed with high amylose content rice and sorghum increased the relative content of esters(60.52％),and the fusel oil reduction ratio(50.01％)was higher than low and medium-high amylose content rice.Pearson correlation analysis showed that the aroma categories of Baijiu were significantly positively correlated with ethyl caproate,ethyl caproate and ethyl lactate(P＜0.01),and the aroma,taste characteristics were significantly positively correlated with ethyl acetate and ethyl caproate(P＜0.01).
关键词
清香型白酒/大米/直链淀粉/感官品质/风味物质Key words
light-flavor Baijiu/rice/amylose/sensory quality/flavor substances引用本文复制引用
基金项目
四川省科技计划(2022YFH0030)
西南科技大学博士基金(21zx7144)
出版年
2024
NETL
NSTL
维普
万方数据